6 turkey escalopes
Salt and freshly ground black pepper
1 tablespoon butter or pork or duck fat
1 large onion, finely chopped
5 ounces/140 g ground pork or turkey leg
3 heaping tablespoons fresh bread crumbs
Generous handful chopped fresh parsley
6 large fresh sage leaves, shredded
4 slices bacon, cut into lardons
1/4 cup/60 ml Cognac or Madeira
1 cup/250 ml chicken stock
1 pound/450 g Brussels sprouts, blanched
8 ounces/225 g cooked chestnuts
Serving suggestion: Serve with squash or pumpkin puree.
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